White Frosting

1. 1

   Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves.

2. 2

   Remove the bowl from the pan; let cool slightly.

3. 3

   Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes.

4. 4

   Beat in the butter a few pieces at a time, then continue beating until smooth.

5. 5

   (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

6. 6

   To color the icing, divide into two 1-cup portions and follow these instructions.

7. 7

   Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

No additional tips available.